Bush’s White Bean Chile Verde with Sonoma Pesto

After getting back from my trip to Napa, I couldn’t wait to make this chili for my family. I convinced my children to try it using an idea I got from my new friend Connie Gutterson…she asks her kids to rate some of the recipes she makes for them…my son totally bought into the “rating game” and ate a nice bowl himself. My daughter, she didn’t care so much about the rating part, she just dove in and gobbled up her share. I had to restrain myself from showing too much excitement so they wouldn’t get suspicious…

Sammy (age 5) rates this “5 spoons” and “3 thumbs up”!

I added a little quinoa to the chili to make it even more nutritious. My kids think of quinoa as “rice”…whatever works right?!

Another tip I learned from Connie…Be sure to “fry” your sauce before adding in the liquids. What that means is cooking down the roasted pepper and tomatillo puree in a little olive oil along with the onions and garlic until it “pulls away from the pan”…doing this enhances the flavor by concentrating and thickening up the sauce a bit.

Enjoy!

(Oh…and to keep things on the up and up here’s a little disclaimer…Bush Beans covered the costs of my trip but does not pay me to say nice things about them.)

Looks like a fabulous dish Aggie! I love the rating system. I wonder how that would work with teenagers 🙂 I’ve never had chard or tomatillos before. I wonder if I would like it. You might have to walk me through this recipe Aggie but I do really want to try it.

so excited that I found this!!!! My son loves chili and my husband and I were just talking about coming up with a recipe! We are going to work on a red chili–but I am def going to try this..my son loves white bean chili!!! My daughter needs it to be– not so hot…lol THANKS for posting this! YEAH!